Fettuccine Paolo
Editor’s note: This local recipe also was published in the May 2008 edition of “Runner’s World.”
From Paolo’s Italian Restaurant, Kent
Serves 2
1 1/3 cups red bell pepper, thinly sliced
4 teaspoons extra virgin olive oil
1 teaspoon chopped garlic
6 ounces fresh fettuccine
1 1/3 cups chicken stock
4 teaspoons balsamic vinegar
1/2 cup sun-dried tomatoes*
1/2 cup marinated artichoke hearts with liquid
1 1/2 cups (about 1/2 lb.) grilled chicken, sliced
2 tablespoons fresh basil, thinly sliced
2 teaspoons grated Parmesan cheese
kosher salt and ground black pepper
In a large sauté pan, heat olive oil over medium heat.
Add pepper and cook three minutes, or until soft.
Add garlic, and sauté 30 seconds.
Add stock and vinegar, bring to a boil, and simmer till reduced by half.
Add sun-dried tomatoes, artichoke hearts and liquid, chicken and basil. Season with salt and pepper. Keep warm.
In a large pot of salted, boiling water, cook fettuccine for two minutes, stirring periodically.
Drain fettuccine, add to pasta sauce, and mix thoroughly. Top with Parmesan cheese.
*Rehydrate sun-dried tomatoes before cooking.
Put tomatoes in a bowl with one cup of warm water, and soak for one hour, or till softened.
Gently squeeze to remove excess liquid. Cut into thin slices.
Calories per serving: 580
Fat: 17 g
Carbs: 66 g
Protein: 44 g
For more information about Paolo’s Italian Restaurant, visit www.paolositalian.com, or call (253) 856-5800.
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